French apple cake from Christopher Kimball’s Milk Street Magazine, Sep/Oct 2017 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TonyInSeattle on May 05, 2021

    Delicious… buttery and custardy. It was a big hit in our crowd.

  • apattin on February 01, 2019

    Rave reviews from friends but to me, it was too much like a pancake. Would have preferred more dough to make it more airy. Very nice taste, though. Precooking the apples was a nice idea and loved a not-too-sweet cake. Will make again.

  • anya_sf on October 22, 2017

    I sauteed the apples a couple of hours ahead and chilled them, which worked fine - just had to zap the butter a bit to liquify it before mixing into the batter. The butter got some very brown (almost burnt) bits and I wasn't sure if I should add them in or leave them in the bowl. I added them in and did not notice any off flavors in the cake. The cake was delicious and not overly sweet. We had it plain, but it would also be great with whipped cream or ice cream.

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